There’s a chill in the air, and the nights are crisp and cool (when they’re not rainy). Perfect weather for cozying up around a fire, which means fall is the perfect s’more-making weather. You’ve made the marshmallows, picked up some good dark chocolate (sadly, no cacao trees grow in Ohio, so that’s kinda hard to make at home), and now all you need are the graham crackers. Yes, you could go buy that blue box, but where’s the fun in that? So grab a bowl and your mixer, and let’s get started!
Graham crackers are kind of part cracker, part cookie. They’re traditionally made with graham flour, which is a coarsely ground whole wheat flour, so if you were really stretching, you could almost call them healthy-ish. They have a unique flavor that can be tough to replicate (although if you’re trying to reproduce store-bought flavor, maybe you shouldn’t be). But you don’t have to search anymore – this graham cracker recipe, with its graham flour and a hit of molasses, creates something pretty delicious.
If you don’t have graham flour (should be available in most grocery stores, or at least a health food-type store), you can certainly substitute a regular whole wheat flour, it just won’t have quite the same taste. And you should probably just double the recipe, since you’ll be eating them nonstop.